Posts tagged: Peaches

Here’s how to win at every summer barbeque: whip up these grilled peaches stuffed with granola and served alongside vanilla ice cream – in less than fifteen minutes. Hello sweet, smoky, and delicious goodness.

How to Elevate Peaches: Grill Them!

Peaches are nutritious summer treats. These fuzzy fruits are good sources of a variety of vitamins and minerals including vitamins A, E, C, and K, iron, potassium, magnesium, phosphorus, zinc, and copper. Peaches also contain ample antioxidants such as lutein, zeaxanthin, and beta-cryptoxanthin. These plant compounds are known to reduce free radical damage and lower inflammation.

While delightful raw and bursting with juice, peaches are also amazing grilled. The sugars in peach naturally caramelize on a hot grill, which makes the fruit even more fragrant and delicious.

When selecting the perfect peaches to grill, look for firmer fruits. Too soft of fruits can result in mushy grilled peaches, and can oftentimes stick to the grill.

The recipe for these grilled peaches couldn’t be easier. Simply cut peaches in half and twist gently to separate. Remove the pit of the peach, lightly drizzle with coconut oil, and sprinkle with cinnamon. Grill peaches on a clean grill over direct grill heat for five to eight minutes, or until peach flesh caramelizes and grill marks appear.

To make sure the remainder of the peach softens and warms, move the peach to indirect heat and cook for five minutes more. Serve peaches straight from the grill with homemade granola, coconut flakes, and a scoop of ice cream.

Granola provides a sweet and salty crunch and is a delicious balance to the warm and fragrant fruit. If you don’t have any batches of homemade granola lying around, pick up a grocery store version with minimal added sugar and ingredients.

This grilled peach recipe is summer simplicity is at its finest.

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Granola-Stuffed Grilled Peaches

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Ingredients

2 peaches

2 tablespoons coconut oil

¼ teaspoons cinnamon

½ cup granola

¼ cup unsweetened coconut flakes

1-2 scoops vanilla ice cream, optional

Instructions

Cut peaches in half and gently twist to separate. Remove pit from peaches and discard.

Drizzle cut side of peaches with coconut oil and sprinkle with cinnamon.

Heat grill to medium-low heat. Place peaches cut side down on grill and grill for 5-8 minutes, or until grill marks appear and peach flesh begins to caramelize.

Flip peaches over and move to indirect heat. Grill for 5-10 minutes longer, or until softened to your liking.

Remove peaches from grill.

Stuff peach centers with granola, coconut flakes, and a scoop of ice cream, if desired.

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.

There are a lot of things to love about summer, but its fresh, seasonal produce might just be what I love most. From tomatoes to corn, a lot of excellent fruits and vegetables reach their peak deliciousness from May through August. I get pumped for all the different ripe picks out there, but every year I always get the most excited for the same things: peaches, plums, and apricots.

These three juicy fruit are all known as stone fruit, because they literally have a stone, or a pit, inside of them. They’re most famously featured in sweets—think peaches and cream, plum tarts, apricot jams—but they’re also great in salads, sautés, grain bowls, sandwiches, and all sorts of different savory meals. And since they’re each an excellent source of vitamin A, C, and K, they’re worth eating more often.

Celebrate this season’s harvest with this mix of 19 apricot, peach, and plum recipes. Ideas like apricot-Dijon glazed salmon, barley porridge with honeyed plums, and plum-ricotta tartines will help you make the most of the stone fruit while it’s still around.